Mix the Onion soup powder soup mix with the beef.
Then add your WOrestershire sauce
Make a even about of Big Paties.
Place the cheese between one Patty
Add another to the top and push tight so the 2 Patties become one
Then Take a Piece of Bacon wrap it over it and under it.
Then Grill.

Mix the Onion soup powder soup mix with the beef. Then add your WOrestershire sauceMake a even about of Big Paties.Place the cheese between one PattyAdd another to the top and push tight so the 2 Patties become oneThen Take a Piece of Bacon wrap it over it and under it.Then Grill.

I got a real unique recipe for y'all that I'd love to share. Sorry, its not "'que" so to speak but will be a huge hit for y'all. This is a Hoosier tradition and a very unique sandwich. I can attest that it'll be one of the best you'll ever eat.

"Hammered Pig's Butt"

The famous sandwich so unique to Indiana, Iowa, and pockets of Illinois. After many trials, I think I have finally perfected this wonderful feast. Here's my best stab at it:

Indiana Tenderloin a/k/a “Hammered Pig’s Butt” Sammiches

I. One fresh pork tenderloin sliced in 3/4 inch slices
Trim fat from the individual sliced pork loins
Cube each cut (tip: many good butchers will do this for you)
If you can’t cube your loins....Arrange each pork loin between 2
sheets or lightly oiled parchment or wax paper and with a mallet or
meat tenderizer and pound until 6 to 8 inches across, about 1/4 inch
thick (note: this is laborious work, be prepared)
-I use my rather large paws as a guide. Remember, the larger width,
the thinner the loin. Don’t hesitate to double the size from the cutlet

Rinse and drain tenderloins

II. In one pan, dump a generous amount of all purpose flour inside it.
Add approximately 2 tbsp of corn starch and stir thoroughly
Coat the loins with flour and then shake off the excess flour

III. In a second pan, beat several eggs (I typically use a dozen) and
pour them in.
Dip your floured loins in the beaten eggs

IV. In a third pan, dump a generous amount of bread crumbs (or I’ve
seen cornmeal used) and add 2 tbsp of corn starch (yes it gets
sticky)

V. (Recommended but unnecessary step)
Lay breaded loins flat in a single layer and chill in your refrigerator
for 40 minutes or more
-this will help the breading set and firm up

Saute the loins without crowding them in the pan. Let one side
brown, then turn and brown the other side. A nice golden brown
color is optimal.

The only controversy over this feast (which is, hands down, one of the best sandwiches on earth) is WHAT to put on it. Purist only put mustard and pickle on them! You can also serve them with lettuce, onion, mayo, spicy mustard, ketchup, etc.

How do you guys do your vegetables, I have my method but I`m sure it`s not right. Once I get my new barbecue I am thinking of trying something new and different. placing some wet maple of hickory ( or whatever ) in aluminum, making a hole, then wrapping up the veggies ( seasoned with salt pepper olive oil spices ) in aluminum foil with the wood aluminum package and then poke no holes in the main thing, anyone think that would work ? just dreaming of a new grill, maybe I`m delirious

Heat chicken stock to melt butter with hot sauce (to your desired level) and mix in a tablespoon of cajun rub.
Allow to cool (but not too cool or butter will harden).
Rinse wings and pat dry with paper towels.
Inject wings with mixture (one shot in each section)
Lightly coat wings with Cajun seasoning.
Prepare smoker.
Smoke for 2-3 hours at 220. Mist every 1/2 hour with cider.
I like to use Cherry wood.
These wings can also be grilled, I recomend indirect medium heat.

Grill trimmed asparagus with Olive Oil, salt and pepper. Baste with any sort of Asian Sesame soy glaze. I use a store bought that works just fine. Allow to cool.
Cut the asparagus into 2 inch sections, you can just use the tips depending on how much salmon you have.
Remove the skin from Salmon fillet. Cut thin strips of the fish 4-5 inches long and wrap around the asparagus tips and secure with a toothpick.
Grill for about a minute a side, be careful not to overcook. (you can also pan fry them in a little olive oil)

Serve with an Asian dipping sauce, this is one I like to use.
Nut sure on the amounts I use here, probably 3 parts soy sauce to 1 part honey and lime juice, the rest to taste.

Here is a recipe I made up while at the grocery store looking for something different. Basically I fused my southern AZ upbringing with local hawaiian flavors. I wanted to do a pork tenderloin with an rub and glaze that is best of both worlds.

in a small sauce pan, saute shallot, garlic and ginger in a little olive oil till fragrant.
Add remaining ingredients. simmer for about 5 minutes. Allow to cool.

Grill the tender loin at 350 turning on four sides. About 2-3 minutes per side. Brush on glaze when ready to pull off grill. I like to serve with some fried potatoes using a southwest seasoning.

Gator BYCC
GOSM

Sun Jun 05, 2005 2:40 am

Guest

My brother married a vegetarian ::gasp:: and I've had the hardest time coming up with unique dishes for her to try. But one day I came across a great recipe that is perfect if you have any vegetarians coming over to the BBQ. I don't remember where I found it, but I wrote it down and now it's part of my cooking repetoire.

You can cook the chiles up to a day in advance but don't peel them till you're ready to use them. Anaheim chiles are kinda hot, so if you want something more mellow try Cubanelle or Italian frying peppers.

-Lightly brush the chiles in olive oil and grill them over direct high heat until very blackened and blistered (turning frequently). Should take about 15 minutes.

-Seal the blackened vhiles in a bag (or foil) and leave them to steam for at least 10 minutes.

-After steaming, start peeling away the skin, right below the crown, taking care not to rip off the stem

-With a paring knife, make a vertical slit from the top of each chile about 1/2 inch from the tail and remove the seeds. Be sure to leave the ribs in, or the flesh will come with them. Set aside.

-Peel and pit the avocados and put the flesh in a large bowl. Add the tomatoes, onion, garlic, scallions, cilantro, lime juice, and jalapeno. Mash with a fork until blended but still fairly chunky. Season to taste with salt and pepper.

-Spoon the guacamole into the chiles. Serve chilled or at cool room temperature.

Combine all ingrediants. Place your steak in a plastic sealed bag or tupper ware container with a lid. Let it marinade for 2 hours to 48 hours turning meat once or twice. Then throw it on the grill. Awsome. This can be used with fish and chicken.

"Baa Be Cue"

"It's Just Not For Breakfast Anymore"

Kingsford 22 1/2 inch Kettle BBQ

Sat Jul 09, 2005 1:41 pm

Guest

Well, I'm trying this out tonight on a 3.5 lb rump roast. I'll let you know how it turns out. I think it might also work on beef and pork ribs, as well as chicken.

I got the urge to indirect grill a roast, but I wanted a new rub. I was getting a little tired of tomato-based seasonings, so I went in the other direction. If this rub turns out to be a keeper, I'm thinking of calling it Mostly Mustard.